Curried Coconut Courgette Couscous

Cooking time
Serves2-4 people

This is a great base for veg from your box. Grated courgettes are ace but you could swap ‘em for carrots, winter parsnips or celeriac, or even add some finely chopped raw spinach, some halved cherry tomatoes, or whatever takes your fancy.

8 ratings


  • 1 mug of couscous
  • 1 tbsp curry paste, like Geo Organic’s Balti Curry Paste (or any flavour)
  • 1 courgette, coarsely grated
  • 1 lemon or lime
  • A handful of fresh mint and/or coriander
  • A handful of desiccated coconut, toasted
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1. Pop your couscous in a lidded bowl of pan with a gloss of oil. Boil the kettle. Pour enough water over to just cover the couscous. Cover. Let it sit for 5 mins, or till all the water’s absorbed.
2. Once ready, fluff up with a fork. Swirl in the curry paste.
3. Fold through the courgette, a grating of citrus zest and a good squeeze of juice. Taste. Add a little more curry paste if you want more heat and a fuller flavour.
4. Finish with fresh herbs and coconut.
5. Gorgeous with pan fried fish and tomato salad.
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